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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This version of risotto uses not just frozen green peas but also snow peas. It is wonderful served as a side dish with pork tenderloin. Ingredients:
3 tablespoons butter |
2 green onions, thinly sliced |
1/4 red bell pepper, diced |
1 cup arborio rice |
4 cups chicken broth |
2 cups frozen peas |
1 cup snow peas |
2 tablespoons fresh parsley, minced |
1/4 teaspoon ground black pepper |
1/2 cup parmesan cheese, grated |
Directions:
1. In a heavy-bottomed medium saucepan, melt the butter over medium heat.
2. Stir in the onions and red pepper and fry until the onions are translucent, about 4 minutes.
3. Stir in the rice, coating the grains thoroughly.
4. Meanwhile, heat the chicken broth either in a large measuring cup in the microwave or in a saucepan on top of the stove.
5. Keep the broth hot.
6. Start adding the broth, 1/3 cup at a time, stirring after each addition until the broth has been absorbed.
7. Keep adding and stirring until 3 cups of broth have been absorbed, and about 10 to 12 minutes have passed.
8. Add the frozen peas and stir in 1/3 cup of broth.
9. Cook, stirring and adding broth once more until only 1/3 cup is left and the rice is tender but still firm, about 8 to 10 minutes.
10. Stir in the snow peas, remaining broth, parsley and pepper.
11. Cook until the snow peas are bright green and still crisp, about 2 minutes.
12. Stir in half of the cheese.
13. Serve the risotto with a sprinkling of the remaining cheese.
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